The day before last night’s pre-opening party at B. Patisserie, pastry chef and partner Belinda Leong was like a kid on Christmas Eve, saying how she couldn’t wait until her pastries were finally lined up in the cases at the her upcoming Pacific Heights patisserie.

As B. Patisserie nears its opening date — sometime in the next 1-2 weeks, inspections pending — more details are beginning to come into focus.

Leong designed the open pastry kitchen with her business partner, Michel Suas of the Baking Institute. Upon entering the space, guests are greeted with the aforementioned pastry counter which wraps around the space, with floor-to-ceiling length refrigerators looming in the background. The custom-designed showcase of pastries and viennoiserie is impressive, displaying the stunning pastries on a marble countertop that is temperature controlled per each section, whether it’s cold or ambient temperature. The display is only one of its kind in America.

The pastries combine traditional French technique with American influences, and nowhere is this collaboration better exemplified than with the macarons: They are classic in form, but use “American” flavors like Oreos, Snickers, apple pie and so on. (Also, don’t miss the “macaron tree” artwork that will change seasonally.) Other sweets on the menu include chocolate caramel toffee mousse, vanilla cake, lemon tart, vanilla caramel millefeuille and a yogurt/citrus/granola verrine; many of those are pictured above.

The viennoiserie are led by Leong’s signature kouign amann, as well as other items that you may have seen at Four Barrel and her various pop-ups, like bostocks, croissants, kugelophs and so on. Baguettes, sables, granola (a mix of purple wheat, almond and rice puff) and more will be sold as take-away items.

The final piece of the puzzle is the savory side, where B. Patisserie is going topless, so to speak: Open-faced tartines. They’ll be made on a custom-made levain bread from Suas and the Baking Institute, and ranging in price from $10-$12. Expect variations like Pan Bagnat (olive oil poached tuna, gribiche, fennel and cabbage slaw), Wild Mushroom, Grilled Cheese and Tomato, Broccoli Rabe and Smoked Mozzarella.

The 25-seat patisserie and cafe will feature quick service and Four Barrel coffee. Stay tuned for an opening date.